This Creamy Tomato Tortellini Soup is so easy and always a crowd-pleaser! Perfect for those chilly nights when you need a little comfort food in your life! Top with plenty of Parmesan cheese and serve with crusty Italian bread (and maybe a glass of red wine…) for an extra tasty meal!
Creamy Tomato Tortellini Soup
It’s almost soup season and I’m SO ready for it!!! Our whole family loves soup so I’m always testing new quick and easy recipes I can whip up for lunch or dinner. Last week, after realizing we had a surplus of cheese tortellini hiding in the back of our fridge, I made a big pot of creamy tortellini soup and everyone went CRAZY over it! This is a great soup recipe because it’s made with pantry staples you probably always have on hand. And it’s ready in about 45 minutes!!!
Love tortellini? Try my Easy Pesto Tortellini Pasta Salad!
Creamy Tomato Tortellini Soup Recipe
- olive oil: I always use organic olive oil, but use whatever brand you enjoy! For a richer broth, try using 2 Tablespoons of oil and 1 Tablespoon of butter.
- crushed red pepper flakes: this is optional, but I love the subtle kick of heat it adds! Omit if you can’t stand spice, or double if you like it hot.
- yellow onion: one cup, diced! This is usually one large onion.
- garlic: a few cloves add major flavor!
- chicken broth: I love using bone broth for the flavor and health benefits. If you’re a vegetarian, simply sub with vegetable broth.
- crushed tomatoes: I like to use the variety with basil added! Be sure you get crushed tomatoes and not diced tomatoes or tomato sauce, which will create a very different broth.
- fresh basil: adds flavor! If you don’t have it, I’d recommend omitting. Dried basil won’t add the same fresh flavor.
- Italian seasoning: just a dash adds yummy Italian flavor!
- salt and black pepper: season with salt and pepper as needed! But remember tomatoes LOVE salt, so you might use a little more than you might think. Taste as you go!
- granulated sugar: cuts the acidity of the tomatoes and adds a subtle sweetness.
- heavy cream: creates a thick, silky smooth broth.
- tortellini: I love using cheese tortellini, but you can use spinach tortellini or Italian sausage tortellini. If you’re using frozen tortellini, add a minute or two to the cook time.
- fresh spinach: add it at the end so it doesn’t overcook!
- grated parmesan cheese: for serving! optional but so delicious!
Tomato Spinach Tortellini Soup
- Add the olive oil to a large pot over medium heat. Add the crushed red pepper flakes and onion and cook until softened. Stir in the garlic and cook for a minute or so. Then add in the broth and crushed tomatoes.
- Increase heat to medium-high and bring to boil. Stir in the seasonings then reduce the heat and simmer for 30 minutes. This allows flavor to BUILD!
- Remove from heat and let cool slightly. Usually 10 minutes is fine! Then using a food processor or blender to puree the soup until completely smooth. The soup will look so much creamier after blending! Even though you haven’t added cream yet. Pro tip: If you want to cut calories, you can omit the cream completely. It won’t be as decadent, but it’ll still be delicious.
- Return the soup to the pot, add the cream, and simmer for 10 minutes. Toss in the tortellini and cook for 5 to 8 minutes. Don’t over cook here! Or the tortellini will fall apart.
- Stir in the spinach and cook for another 2 to 3 minutes, or until slightly wilted. Again, you don’t want to overcook here!
- Ladle the soup into bowls and top each with plenty cheese. ENJOY!!!
Can I make this in a slow cooker?
While this recipe can’t be full made in a crockpot, it can be made ahead of time and kept warm in one.
How to Freeze Tomato Soup
Good news! The base of this soup is freezer friendly! Just don’t add the cream, tortellini or spinach.
- Allow the creamy tomato soup to cool completely, then ladle it into freezer safe storage containers or large BPA free freezer bags.
- If using freezer bags, lay bags flat on a sheet pan and freeze until solid. Then stack and store as needed.
- To thaw, remove from freezer and thaw the soup in the fridge overnight.
- Pour soup into a large saucepan. Add the cream and simmer. Add in the tortellini, and then the spinach.
What to Serve Soup with?
This soup is absolutely delicious on its own! But if you’re looking to bulk it up or turn it into a heartier meal, here are a few ideas:
- Toss in some shredded chicken or cooked Italian sausage! Super yummy!
- Grilled cheese!!! I mean, is there a more iconic pairing than a grilled cheese sandwich and tomato soup? I think not!
- Serve with garlic knots! They’re so delicious… and perfect for dunking!
- Meatballs! My easy baked meatballs make a great side dish for any soup recipe. Sometimes I make them mini and just toss them right in!
- Rosemary Parmesan Biscuits! These are SO good, especially with a tomato based soup.
- Italian Chicken Tortellini Soup
- Creamy Tomato and Tarragon Soup with Black Pepper Parmesan Biscotti
- Italian Minestrone Soup
If you try this recipe for Tomato Tortellini Soup, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.
Tomato Tortellini Soup
- 3 Tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 (28 fluid ounce) cans crushed tomatoes with basil
- 2 Tablespoons fresh basil, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (more if needed)
- 1/2 teaspoon black pepper
- 1 and 1/2 teaspoons granulated sugar
- 3/4 cup heavy cream
- (1) 20 ounce bag cheese tortellini
- 2 cups fresh spinach (add more if you want!)
- Freshly grated parmesan cheese (optional)
- Add the olive oil to a large soup pot and bring to a simmer over medium heat. Add the crushed red pepper flakes and onion and sauté, stirring occasionally, for 5-7 minutes, or until softened.
- Stir in the garlic and cook for 1 minute, or until fragrant.
- Add in the broth and crushed tomatoes. Increase heat to medium-high and bring to boil.
- Stir in the fresh basil, Italian seasoning, salt, pepper, and sugar. Reduce the heat and simmer, stirring occasionally, for 30 minutes. Remove from heat and let cool slightly.
- Using a food processor or blender, working in small batches, puree the soup until completely smooth.
- Return the soup to the pot, add the cream, and simmer over low heat for 10 minutes, or until slightly thickened. Stir in the tortellini and cook for 5 to 8 minutes, or until the tortellini is cooked through.
- Stir in the spinach and cook for another 2 to 3 minutes, or until slightly wilted. Taste and adjust the seasoning, adding more salt and pepper if needed.
- Ladle the soup into mugs or bowls and top each with plenty of Parmesan cheese. Serve warm!